Effects of saliva on starch-thickened drinks with acidic and neutral pH

Dysphagia

Volumn 27, Issue 3, 2012, Pages 427-435

  Hanson, Ben ^a   Cox, Ben ^a   Kaliviotis, Efstathios ^b   Smith, Christina H ^a  

^a UNIVERSITY COLLEGE LONDON   (United Kingdom)

^b KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

Amylase; Deglutition; Deglutition disorders; pH; Rheology; Saliva; Starch; Thickener; Viscosity

Indexed keywords

AMYLASE; CITRIC ACID; STARCH; WATER;

ACIDITY; ADULT; ARTICLE; BEVERAGE; CONTROLLED STUDY; DYSPHAGIA; FOOD COMPOSITION; HUMAN; HYDROLYSIS; MALE; MOLECULAR INTERACTION; NEUTRAL PH; PH; PRIORITY JOURNAL; SALIVA; SHEAR FLOW; SHEAR RATE; VISCOSITY;

BEVERAGES; HUMANS; HYDROGEN-ION CONCENTRATION; SALIVA; STARCH; VISCOSITY;

EID: 84866734524     PISSN: 0179051X     EISSN: 14320460     Source Type: Journal    
DOI: 10.1007/s00455-011-9386-5     Document Type: Article

References (33)

1. Whelan K. Inadequate fluid intakes in dysphagic acute stroke. Clin Nutr. 2001;20(5):423-8.
2. Layne KA, Losinski DS, Zenner PM, Ament JA. Using the Fleming Index of dysphagia to establish prevalence. Dysphagia. 1989;4(1):39-42.
3. Goulding R, Bakheit AMO. Evaluation of the benefits of monitoring fluid thickness in the dietary management of dysphagic stroke patients. Clin Rehabil. 2000;14:119-24.
4. Finestone HM, Foley NC, Woodbury MG, Greene-Finestone L. Quantifying fluid intake in dysphagic stroke patients: a preliminary comparison of oral and nonoral strategies. Arch Phys Med Rehabil. 2001;82:1744-6.
5. Kayser-Jones J, Schell ES, Porter C, Barbaccia JC, Shaw H. Factors contributing to dehydration in nursing homes: inadequate staffing and lack of professional supervision. J Am Geriatr Soc. 1999;47(10):1187-94.
6. Davis LA. Quality of life issues related to dysphagia. Top Geriatr Rehabil. 2007;23:352-65.
7. Ekberg O, Hamdy S, Woisard V, Wuttge-Hannig A, Ortega P. Social and psychological burden of dysphagia: its impact on diagnosis and treatment. Dysphagia. 2002;17:139-46.
8. Dantas RO, Kern MK, Massey BT, Dodds WJ, Kahrilas PJ, Brasseur JG, Cook IJ, Lang IM. Effect of swallowed bolus variables on oral and pharyngeal phases of swallowing. Am J Physiol. 1990;258:G675-81.
9. Cichero JAY, Jackson O, Halley PJ, Murdoch BE. Which one of these is not like the others? An inter-hospital study of the viscosity of thickened fluids. J Speech Lang Hear Res. 2000;43: 537-47.
10. Miller JL, Watkin KL. The influence of bolus volume and viscosity on anterior lingual force during the oral stage of swallowing. Dysphagia. 1996;11:117-24.
11. Logemann JA, Gensler G, Robbins J, Lindblad AS, Brandt D, Hind JA, Kosek S, Dikeman K, Kazandjian M, Gramigna GD, Lundy D, McGarvey-Toler S, Miller Gardner PJ. A randomized study of three interventions for aspiration of thin liquids in patients with dementia or Parkinson's disease. J Speech Lang Hear Res. 2008;51:173-83.
12. Cichero JAY, Murdoch BE. Dysphagia: foundation, theory and practice. Chichester: Wiley; 2006.
13. Vaclavik VA, Christian EW. Essentials of food science. New York: Springer; 2008.
14. Dewar RJ, Joyce MJ. The thixotropic and rheopectic behaviour of maize starch and maltodextrin thickeners used in dysphagia therapy. Carbohydr Polym. 2006;65:296-305.
15. Dokic L, Jakovljevic J, Dokic P. Relation between viscous characteristics and dextrose equivalent of maltodextrins. Starch. 2004;56(11):520-5.
16. Hall JE. Guyton and hall textbook of medical physiology. 12th ed. Philadelphia: Saunders; 2010.
17. Harris M, Edgar M, Meghji S. Saliva: Its secretion, composition and functions. In: Clinical oral science. London: Butterworth- Heinemann, 1997
18. Heinzerling CI, Smit G, Dransfield E. Modelling oral conditions and thickness perception of a starch product. Int Dairy J. 2008; 18:867-73.
19. Janssen AM, Terpstra ME, De Wijk RA, Prinz JF. Relations between rheological properties, saliva-induced structure breakdown and sensory texture attributes of custards. J Texture Stud. 2007;38:42-69.
20. Ferry AL, Hort J, Mitchell JR, Lagarrigue S, Pamies BV. Effect of amylase activity on starch paste viscosity and its implications for flavor perception. J Texture Stud. 2004;35:511-24.
21. Hanson B, O'Leary MT, Smith CH. The effect of saliva on the viscosity of thickened drinks, Dysphagia. doi:10.1007/s00455-011- 9330-8.
22. Lavelle CLB, editor. Applied physiology of the mouth. Bristol: John Wright and Sons Ltd; 1975.
23. British Dietetic Association. National Descriptors for Texture Modification in Adults. Birmingham: BDA, 2009.
24. O'Leary M, Hanson B, Smith CH. Variation of the apparent viscosity of thickened drinks. Int J Lang Commun Disord. 2011; 46(1):17-29.
25. Salimetrics LLC, Saliva Collection and Handling Advice. Available oat www.salimetrics.com. Accessed 1 May 2011.
26. Malkin AY. Rheology Fundamentals. Toronto: ChemTec Publishing, 1994 (www.chemtec.org).
27. Sharma F, Sherman P. Identification of stimuli controlling the sensory evaluation of viscosity. J Texture Stud. 1973;4:111-8.
28. Sopade PA, Halley PJ, Cichero JAY, Ward LC. Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: water and cordial. J Food Eng. 2007;79:69-82.
29. O'Leary M, Hanson B, Smith CH. Viscosity and non-Newtonian features of thickened fluids used for dysphagia therapy. J Food Sci. 2010;75:E330-8.
30. Pelletier CA, Lawless HT. Effect of citric acid and citric acid- sucrose mixtures on swallowing in neurogenic oropharyngeal dysphagia. Dysphagia. 2003;18:231-41.
31. Desse M, Mitchell J, Wolf B, Budtova T. Droplet deformation and break-up under shear: hydrocolloid solution vs. suspension of starch granules. Food Hydrocolloids. 2011;25:495-502.
32. Sevon L, Laine MA, Karjalainen S, Doroguinskaia A, Helenius H, Kiss E, Lehtonen-Veromaa M. Effect of age on flow-rate, protein and electrolyte composition of stimulated whole saliva in healthy, non-smoking women. Open Dent J. 2008;2:89-92.
33. Tylenda CA, Ship JA, Fox PC, Baum BJ. Evaluation of submandibular salivary flow rate in different age groups. J Dent Res. 1988;67(9):1225-8.